Cal Smart Spicy Apricot Chicken
with Garlicky Bok Choy
Slightly tangy with some heat, this apricot chicken channels that classic sweet-and-sour chicken delivery order we all know and love! Well, put your phone down because you've got it covered!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
¾ cup
Basmati Rice
2 unit(s)
Shanghai Bok Choy
1 tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
2 tbsp
Apricot Spread
(May contain Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
2 unit(s)
Green Onion
2 unit(s)
Garlic, cloves
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
½ tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min. Remove from heat. Set aside, still covered.
- Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Thinly slice green onions.
- Peel, then mince or grate garlic.
- In a small bowl, whisk together apricot spread, vinegar, soy sauce, half the cornstarch (use all for 4 servings) and 1/4 cup (1/2 cup) water. [tester, start with half the water - not sure about amount of liquid to match with half the cornstarch]
- Pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Remove from heat. Transfer chicken to plate.
- Reheat the same pan (from step 3) over medium-high. Add 1/2 tbsp (1 tbsp) oil, then bok choy, garlic and 1/4 tsp chili flakes. (TIP: Use 1/8 tsp chili flakes for a milder flavour and 1/2 tsp for spicy!) Cook for 1 min, stirring occasionally, until fragrant and bok choy is slightly softened. Season with remaining garlic salt and pepper.
- Add sauce mixture and return chicken to pan. Cook for 1-2 min, stirring often, until chicken is warmed through, bok choy is tender-crisp and sauce thickens slightly.
- Divide rice, chicken, bok choy and sauce between bowls.
- Sprinkle with green onions.